German Chocolate Tini

YIELD: 1 cocktail


2 oz. Swiss Miss® Regular Hot Chocolate, prepared/chilled as below

Toasted Coconut

1-1/4 oz. Malibu® Rum

1-1/4 oz. Crème de Cacao

½ oz. Frangelico® Liqueur



  1. Prepare Hot Chocolate in advance with 6 oz. hot water to every 2 oz. Hot Chocolate Mix and chill.
  2. Rim 6-oz. martini glass with toasted coconut.
  3. Combine prepared Hot Chocolate, rum, crème de cacao and Frangelico in cocktail shaker. Stir well and add ice to chill. Strain into martini glass.